Creamy Vegetable & Red Lentil Instant Pot Soup Image

@pegod

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 267kcal 13%
Fat 3g 4%
Saturated Fat 1g 5%
Carbohydrates 48g 16%
Fiber 11g 44%
Sugar 8g 16%
Protein 12g 24%
Cholesterol 0mg 0%
Sodium 739mg 30%

Percent Daily Values are based on a 2,000 calorie diet.

@pegod

Creamy Vegetable & Red Lentil Instant Pot Soup

Name: Creamy Vegetable & Red Lentil Instant Pot Soup
Yield: 4-6
Ingredients: Vegetables:; • 2 medium potatoes, peeled or unpeeled, diced; • 1 medium sweet potato, peeled, diced; • 1½ cups frozen carrots; • 1 cup zucchini, chopped (fresh or frozen); • 1 cup corn (frozen or canned, drained); • 2 stalks celery, sliced; Lentils:; • ½ cup red lentils, rinsed well; Liquid:; • 4 cups vegetable broth; (Add up to 1 extra cup after cooking if you want it thinner); Seasonings:; • 3 cloves garlic, minced; (or 1½ tsp garlic powder); • 1 tsp onion powder (or ½ small onion, chopped); • 1 tsp salt (start here, adjust after); • ½ tsp black pepper; • 1 tsp paprika (smoked if you have it); • 1 tsp dried thyme; • 1 bay leaf; Finish (after cooking):; • 1–2 tsp lemon juice or apple cider vinegar; • Optional: ½–1 cup coconut milk (only if you want extra richness)

Notes

Texture & storage notes
• Thickens more overnight (great for meal prep)
• Reheats beautifully
• If it gets too thick, just add a splash of broth or water

Nutrition Facts

Creamy Vegetable & Red Lentil Instant Pot Soup

Ingredients

Vegetables

Lentils

Liquid

Seasonings

Finish (after Cooking)

Steps

Nutrition Facts

Notes

Comments